Blueberry Buttermilk Breakfast Cake
- ½ cup unsalted butter (1 stick)
- 1 cup sugar
- 1 egg
- 1 tsp. vanilla
- 2 cups AP flour
- 2 tsp. baking powder
- 1 tsp. salt
- 1 pint of fresh blueberries, cleaned and stemmed
- ½ cup reduced-fat buttermilk
- Preheat the oven to 350 degrees
- In large bowl, stir butter until creamy
- Take 1 tablespoon of sugar out of the cup of sugar, and set aside for topping
- Add in remaining sugar to butter and mix until light and fluffy
- Mix in egg and vanilla until combined
- In a medium bowl, toss blueberries with ¼ cup of flour
- Whisk together remaining flour, baking powder and salt in another medium bowl
- Alternating between flour mixture and buttermilk combine both into butter mixture until everything is incorporated
- Gently fold in blueberries
- Grease an 9X9 inch baking pan with butter
- Spread batter into pan and then sprinkle with the tablespoon of sugar that you set aside
- Bake for 35-40 minutes until a toothpick comes out clean. Let cool for 15-20 minutes before serving.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2012/06/blueberry-buttermilk-breakfast-cake/
2.2.8